I had a package of Oreo cookies sitting in the cupboard for a few days. Saying ” Eat me! Eat me!” I didn’t just want a Oreo cookie, I wanted a Cookie and Cream cupcake! During the weekend i was trying to find a recipe that had Cookies and Cream Cupcakes. Well I found Bakerella’s recipe. Wow! How good did they look! They were to die for! This recipe is one of my favourite recipes of all the cupcakes I make!
Cookies and Cream Cupcakes
Cupcakes:
1 1/2 cups all purpose flour
1/2 cup natural unsweetened cocoa
1 1/4 cup sugar
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 eggs
1/2 cup vegetable oil
1 teaspoon vanilla
3/4 cup milk
3/4 cup hot water
24 Oreos, plus more for crumbs
Frosting:
1 cup shortening
1 lb. powdered sugar
1 teaspoon vanilla
3-6 Tablespoons milk
2 or more teaspoons Oreo cookie crumbs
For the cupcakes:
1: Preheat oven to 350 degrees.
2: Line tray with 12 baking cups.
3:Place one whole cookie in each cup or break apart at least 12 cookies and place the broken pieces into each cup.
4:Mix the flour, cocoa, sugar, baking soda, baking powder and salt in a large mixing bowl using a wire whisk.
5: Add the eggs, oil, vanilla and milk and mix well until thoroughly combined. Add the hot water and mix until combined.
6:Transfer the batter (it will be very liquid) to a large measuring cup and then pour batter into each baking cup so it’s about three quarters full. You should have a little left over.
7: Bake for 16-18 minutes.
Makes at least 12 cupcakes
For the frosting:
Beat the shortening in a mixer until smooth.
Add vanilla and mix until combined.
Add the powdered sugar in three additions, scraping down the sides after each addition.
Add a Tablespoon of milk at a time and mix together until you achieve the consistency you like.
Add the cookie crumbs and mix until completely combined. You can add more if you like, but I just wanted a light speckling to show off the white frosting.
Place frosting in a decorator bag with a 1M tip and swirl on top of each cupcake.
Insert a cookie on top of each cupcake.
You can also apply frosting on each cupcake in a mounded shape. Turn upside down and roll the top around in a small bowl of cookie crumbs to coat.
Yummy! Oreos on top and…
.. In the middle! Soo Yummy!
All you need is a cup of milk and you are good to go!
Enjoy ! Xo
Peach Melba Cupcakes
My teacher took a cupcake order from me a little while ago. He didn’t want Chocolate or Vanilla he wanted something unique, not something everyone would eat every day. He choose Peach cupcakes. What a different type of cupcake! I got too it and made these lovely delicious cupcakes.
Peach Melba Cupcakes
1 1/2 cups all-purpose flour
1 tsp baking powder
1/8 tsp salt
1/2 cup butter
1/2 cup sugar
1/tsp vanilla extract
2 large eggs
1/3 cup milk
1/3 canned peaches
1/4 cup fresh or frozen ( thawed) raspberries + to decorate
1: Preheat oven to 350, Line muffin tin with 12 paper liners.
2: Combine the flour,baking powder, and salt in a small bowl.
3: Beat the butter,sugar, and vanilla in a medium bowl with an electric mixer on medium-high speed until pale and creamy.
4: Add the eggs one at a time, beating until just blended after each addition.
5: With mixer on low speed add the mixed dry ingredients, alternating with the milk.
6: Stir the diced peach and raspberries in by hand.
7: Spoon the batter into the prepared cups, filling each one three-quarters full. Top each one with a peach slice and a raspberry. Bake for 20-25 minutes until golden brown and firm to touch.
Buttercream Icing
1/2 cup solid vegetable shortening
1/2 cup (1 stick) butter or margarine softened
1 tsp clear vanilla extract
4 cups sifted confectioners’ sugar (approximately 1 lb.)
2 tablespoons milk
1: In large bowl, cream shortening and butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use.
While i was making the cupcakes i thought Hmm.. What else can go in these cupcakes? Peach Filling! I started making the filling on the stove and i thought it was going to turn out. And while i was whisking the ingredients it started bubbling. The bubbles went flying up and hit me in the face and burned me right under the eye and my nose. I couldn’t quit crying i ran put water on and my face was bubbling. I was freaking out. I thought I’m not going back to normal. Anyhow the filling never did turn out. But that doesn’t stop me from trying again. I do have a scar that will stay there till i have some creme to help it go away. All i can say is that is a True Baker! Burnt her face to make cupcakes for her teacher for the class. My new nickname is burned face!
I had some bad and good experiences making these cupcakes! But they were sure delicious!
Red Velvet Cupcakes
Since Valentine’s Day is coming up soon, I wanted to do something fun. I made these lovely love stuck cupcakes.
There cute,red and perfect for Valentine’s!
I wanted to do something fun and creative. So i made these cute little cupid hearts. I pierced a hole through the cupcakes, Hold the cupcakes on ether side so the paper doesn’t separate. And put a lollipop stick with a heart in the cupcake and put the other heart on after you put the lollipop stick through like this:
Here is the pdf i made for you guys!
DOWNLOAD ———->> Hearts
Red Velvet Cupcakes
3/14 cups all-purpose flour
1 tsp salt
12 tablespoons butter
1 3/4 sugar
2 large eggs,room temperature
4 tablespoons red food colouring ( no taste liquid food colour)
1 tsp pure vanilla extract
2 1/2 tbs cocoa powder
1 1/2 cups whole milk
1 1/2 tsp baking soda
1 1/2 tsp apple cider vinegar
1: Preheat oven to 350. Line standard cupcake pan with twelve paper baking cups, or grease the pan with butter in not using baking cups.
2: Sift together the flour and salt, and set aside.
3: In the bowl of a stand mixer or in a bowl with a handheld electric mixer, cream together the butter and sugar at medium speed for 3 to 5 minutes, or until light and fluffy.
4: Add the eggs one at a time, mixing slowly after each addition
5: Using a whisk, whisk together the red food colour,vanilla, and cocoa power, mixing slowly until well incorporated.
6: Add one-third of the flour, followed by one-third of the milk, and mix until well incorporated.
7: In a small bowl, add the baking soda to the apple cider vinegar. You will see the baking soda and vinegar fizz up! Mix thoroughly and add this reaction to the batter. Mix until just incorporated.
8: Using a standard-size ice-cream scoop, scoop the batter into a cupcake pan so each well is two-thirds full. Bake for 16 to 18 minutes ( start checking at 15 minutes) or until a toothpick comes out clean. Transfer the pan to a wire rack to cool completely.
Buttercream Icing
1/2 cup solid vegetable shortening
1/2 cup (1 stick) butter or margarine softened
1 tsp clear vanilla extract
4 cups sifted confectioners’ sugar (approximately 1 lb.)
2 tablespoons milk
1: In large bowl, cream shortening and butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use.
Caramel Apple Cupcakes on New Years!
Happy New Year’s everyone! It’s New Year’s Eve and I’m going to be staying up till midnight tonight and I don’t want to sit and do nothing, So I thought how about cupcakes for New Year’s! Can’t get better by starting the year off with a Caramel Apple Cupcakes. Here is the recipe to start of your new year!
Flour,Baking powder,Cinnamon, and salt. Set aside
Place the butter in an electric mixer and stop to add sugar
Add one-third of the flour mixture and alternate with the hot water. It’s also important to add the flour and water by little by little
Fold in the grated apples
Can you smell the Caramel? I can!
Butter,Confectioners sugar,Pure vanilla extract,Cream cheese
This is how your frosting should look like. Light and fluffy
Get your piping bag ready! Time to frost!
Makes 18 cupcakes
Ingredients:
2 1/2 cups all-purpose flour
3 tsps baking powder
1 tsps ground cinnamon
1/2 tsp salt
16 tbsp butter
2 cups sugar
1/3 hot water
4 large eggs,at room temperature
2 1/2 cups freshly grated apples (4 to 5) I use Gala but you can use
your favorite type
1: Preheat oven to 350f. Line cupcake pan with twelve paper baking
cups, And a second pan with six baking cups.
2: Sift together the flour,baking powder,cinnamon, and salt on a sheet on parchment paper or wax paper and set aside.
3: Place the butter in the bowl of a stand mixer or in a bowl with a handheld electric mixer. beat on medium speed until fluffy. Stop to add the sugar; Beat on medium speed until well incorporated,
approximately 3 to 5 minutes.
4: Add the eggs one at a time, mixing slowly on medium speed, after each addition. it’s important to add them one at a time so they will
completely incorporate into the batter and you don’t have too much weight on your batter at once. This will collapse all the little air
bubbles you created when you creamed the butter and sugar.
5: Reduce speed to low. At this stage, it’s always important to mix slowly and as little necessary since you don’t want to traumatize your
batter. Add one-third of the flour mixture to the butter mixture, then gradually add one-third of the hot water, beating until well
incorporated. Add another third of the flour mixture, Followed by one
third if the hot water. It’s important to add the flour and water
little by little like this, so that your butter does not have too much
weight thrown on it and that you allow each amount of flour and water to completely mix into the batter.Stop to scrape down the bowl as
needed. Add the remaining flour mixture, followed by the remaining hot water, and beat just until just combined.
6: Using a spatula, fold the grated apple into the batter. Take care not to over mix the batter. If you over mix the batter, the cupcakes will not be light and fluffy but instead very dense.
7: Use a standard size ice ice-cream scoop to fill a baking cup with batter, So the cups are two-grids full. Bake for 18 to 20 minutes( start checking at 15 minutes) Or until a toothpick inserted in the center of e cupcake comes out clean. After 5 minutes transfer cupcakes to a wire rack to cool completely for approximately 20 minutes
Vanilla cream-cheese frosting
4 tbsp unsalted butter
4 cups confectioners sugar,sifted
1/4 tsp vanilla extract
6 ounces cream cheese ( 6 ounces = 3/4)
Place all ingredients in the bowl of an electric mixer fitted with the paddle attachment; beat until well combined. Be sure to beat on high-speed at the very end for atleast 2 minutes to ensure that the frosting is light and fluffy.
For the caramel
2 cups sugar
1 tbsp water
12 tbsp unsalted butter
1 tsp vanilla extract
1 cup heavy cream
Pour the sugar and water into a large saucepan. Heat on medium-high heat and stir constantly until the sugar completely liquefies. Stir constantly and be careful not to burn the sugar. AFter all the sugar has dis solved, add the butter and vanilla extract to the saucepan and mix thoroughly. Once the butter has melted and the butter and sugar are completely mixed, remove heat and, using a whisk, slowly whisk in the heavy cream until you reach a beautiful golden brown caramel color. Set aside and let cool and thicken for 5 minutes at room temperature. refrigerate for 20 minutes to thicken further before you use to fill or decorate.
Chocolate W/ Fudge Cupcakes
Chocolate W/Fudge (Makes 24 Cupcakes)
I was having a cupcake sale and decided to make a bunch of cupcakes. I was thinking of what kinds I’m going to make. Well my first idea was Chocolate, everyone loves chocolate! So i got a chocolate recipe and I’m like Chocolate is Chocolate.. Why not make Chocolate with Fudge! What i mean by Chocolate with Fudge is the cupcake is Chocolate and the middle is Fudge. How i did that was with an apple core! I will explain how in the recipe.
Chocolate with Fudge Cupcakes:
Makes 24 cupcakes:
Cupcakes:
1 3/4 cups all-purpose flour
2 cups granulated white sugar
3/4 cup cocoa powder
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1/2 salt
2 large eggs
1 cup buttermilk( or 1 tbsp white vinegar or lemon juice topped up to 1 cup with milk and allowed to stand at least 10 minutes)
1 tbsp vanilla extract
1 cup hot coffee ( or 2 tsp instant coffee dissolved in 1 cup boiling water)
Preheat the oven to 350 F. Line a muffin pan with paper cups. Set aside
In a large bowl of a stand mixer gently stir together the flour, sugar, sifted cocoa, baking powder, baking soda and salt.
Add the eggs, buttermilk, melted butter and vanilla extract and beat for 2 minutes on medium speed.
Stir in the hot coffee. The batter will seem watery. ( don’t worry )
Pour the batter into your muffin cups 3/4 of the way full.
Bake for 13 to 15 minutes.
Chocolate Frosting:
3/4 cup unsalted butter,softened at room temperature
1/2 cup coca ( use 1 cup if you want a darker frosting)
1 cup icing sugar
3/4 tsp vanilla extract
Small pinch of salt
3 tbsp milk
In the bowl beat together the butter, cocoa powder, and salt until well combined.
Then beat in icing sugar to taste until smooth and creamy.
Beat in milk 1 tbsp at a time
Spread onto your cupcakes
Fudge:
3 cups semisweet chocolate chips
1 (14 ounce) can sweetened condensed milk
1/4 cup butter
1 cup chopped walnuts (optional)
Place chocolate chips, condensed milk, and butter or margarine in large microwaveable bowl. Zap in microwave on medium until chips are melted. About 3-5 minute, stirring once or twice during cooking. Stir in nuts, if desired.
Strawberry Lemonade Cupcakes
Strawberry Lemonade Cupcakes ( Makes 9-10 Cupcakes)
I absolutely love strawberries and lemonade! And i was looking for a really great recipe that include both of my two favourite things. I was thinking they probably won’t have strawberry and lemonade cupcakes! Then what you know.. They have the cupcakes i always wanted to try! Of course that day i found out i had to make those cupcakes! Everyone at my cupcake sale who tried these thought you couldn’t get strawberry and lemonade cupcakes! But the best about them is they have strawberries in the middle! Can’t get any better than that! So these are my personal favourite! These cupcakes are the bomb! They are truly amazing and tasty. I highly suggest you to try out the recipe!
Strawberry Lemonade Cupcakes:
Makes 9-10 cupcakes
2 tbsp unsalted butter, at room temperature
1 cup all-purpose flour
1/2 cup buttermilk
1/4 tsp baking soda
2 egg yolks at room temperature
1tsp vanilla extract
3/4 cup plus 1 tbsp sugar
1/4 tsp salt
1 tsp Instant Pink Lemonade Mix ( I used Crystal Lite)
4 large strawberries, carefully diced
1:Preheat the oven to 350 F.
2: Line 10 muffin cups and set aside.
3: Cream butter , sugar and lemonade mix until fluffy. Add vanilla, baking soda, salt and egg yolks. Mix in buttermilk and gradually add flour.
4: Clean berries and remove the stem. With a very sharp knife slice the berries and then dice them in 1/4 pieces careful to not crush the berries. If the berries are crushed and then added to the cupcakes, there will be too much moisture and your cupcake will not bake properly.
5: Fill each baking cup with about tbs of batter. Then sprinkle in each cup 5-6 pieces of fresh strawberries. Then add m batter per cup. Fill each to about 2/3 full.
6: Bake for 20 minutes
Nicole’s Famous Strawberry Lemonade Buttercream frosting:
1/2 butter
4 cups sifted confectioners sugar
1 tsp vanilla extract
1/2 shortening
2 tbp milk
Fresh Strawberries ( as much as you like)
1 package of pink lemonade ( or as much as you like)
1:In large bowl, cream shortening and butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use.
2:Add strawberries slice in half and into little bite size pieces. Then add 1 package of the Pink Lemonade Crystal Lite ( or as much as you like.) Beat on Medium.
Coffee Cupcakes
Coffee Cupcakes ( Makes 12 Cupcakes)
This was another recipe i did at my cupcake sale. I was thinking of all different kinds of recipes to make for my cupcake sale, and then i had a marvelous idea! Coffee Cupcakes.. This is one of my favourites. A Customer
asked me ” Are kids allowed to have a Coffee Cupcake” I said they can if they
like.Because anyone can have these types of cupcakes kids or adults. They can have a lot of coffee if you like. All you have to do is add more coffee to the recipe. These cupcakes do have the taste of Coffee in them and they are mouth watering!
Coffee Cupcakes:
Makes 12 Cupcakes
2 tbsp boiling water
4 teaspoons instant expresso granules
1/3 cup buttermilk
1 1/4 cups all purpose flour
1/2 tsp baking soda
1/4 tsp salt
3/4 cup granulated sugar
5 tablespoons butter, softened
2 tsp vanilla extract
2 large eggs
1: Preheat oven to 350 F.
2: To prepare cupcakes, combine 2 tbsp boiling water and 4 tsp espresso , strong until espresso dissolves. Stir in butter milk.
3: Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and salt, stirring well with a whisk
4: Place 3/4 granulated sugar, butter, and 2 tsp vanilla extract in a large bowl ; beat with a mixer at medium speed until well blended. Add eggs, 1 at a time, beating well after each addition. Add flour mixture and buttermilk mixture alternately to sugar mixture, beginning and ending with the flour mixture.
5: Spoon batter in to 12 muffin cups lined with paper liners. Bake for 20 minutes. Cool cupcakes for 10 minutes.
Espresso Buttercream Frosting:
1 1/2 tbsp vanilla
1 1/2 tsp instant coffee powder
1 cup (2 sticks) butter at room temperature
1 1/2 cups powdered sugar
Mix espresso and vanilla until dissolved. Set aside.
Mix together butter until light and fluffy. You may use the whisk attachment on a stand mixer. Add the powdered sugar a bit at a time until well incorporated. Stop to scrap the sides of the bowl, then whip until light and fluffy.
Add vanilla and espresso mixture. Mix until completely incorporated.
ENJOY!
